Fish is widely considered a healthy and essential food for a balanced diet, being a rich source of omega-3, which helps prevent cardiovascular diseases. Furthermore, fish offers between 18% and 20% of proteins of high biological value and group B vitamins, and it is recommended to consume 3 to 4 servings per week. However, not all types of fish are equally beneficial, especially those that are processed or contain additives to improve flavor, texture or preservation.
According to the newspaper El Español, there are four types of fish that should be consumed in moderation due to the risks to cardiovascular health. Smoked salmon, although it is a traditional preservation technique, contains a large amount of salt, which can be harmful for those with heart problems. Furthermore, the smoking process can generate amines, substances potentially linked to an increased risk of colon cancer, although still in the research phase.
According to , surimi, known as “sea delights”, is another example. Made from lower quality leftover fish, surimi contains more carbohydrates, less protein and more salt, fats and sugars. According to the Spanish Nutrition Federation (FEN), excessive consumption of surimi has been associated with diseases such as hypertension, diabetes and intestinal problems.
Fish sticks or ‘fish fingers’, popular among children, are also considered ultra-processed fish. With 35% to 50% fish, these products contain large amounts of flour and starch, and when fried at high temperatures, they can form acrylamide, a potentially carcinogenic substance. Finally, vinegared anchovies, a common tapa, can be risky due to the anisakis parasite. Studies indicate that this dish is responsible for most cases of anisakis infection, especially in homemade preparations.
Therefore, it is important to choose the type of fish and preparation method carefully to ensure a healthy diet.
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